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  • Rhea Johansen

Beer Can Chicken


Beer Can Chicken

6 tbsp. dark brown sugar 1 tbsp. smoked paprika 1 tbsp. chili powder 1 tbsp. red pepper flakes 2 tsp. garlic powder 1 tbsp. kosher salt 1/2 tbsp. coarse black pepper 1/2 tbsp. mustard powder 2 tbsp. olive oil 1 3-4 lb. whole chicken (giblets removed if necessary) 1 12-oz. can beer 4 peeled and smashed garlic cloves

Preheat one side of your grill to 350-400 degrees F. Lay a large piece of heavy duty foil down on the cool side of the grill. In a small bowl, whisk together the sugar, paprika, chili powder, red pepper flakes, garlic powder, salt, pepper, and mustard powder. Open your can of beer, and drink it halfway down. Now drop the garlic cloves into the beer. Smother the chicken in the olive oil and then rub well with your seasoning mixture. Place beer can on a baking sheet, then hold the chicken upright and place chicken cavity over the beer can. It should set firmly on the beer. Carry baking sheet with beer can chicken to the grill and place beer can chicken on the cool side of the grill. Keep baking sheet close by for when you remove the chicken from grill. Close the lid and cook for 1 hour without opening the grill. After an hour on the grill, open the lid, insert a meat thermometer into the breast and close the lid again. Cook for another 30 minutes, checking to make sure that the grill temperature stays between 300-350 degrees F. After 30 minutes, open to check the meat thermometer. If it reads 160-170, you may pull it off of the grill. If it is not quite done, close the lid, and let cook for another 30 minutes, checking the meat thermometer to read 160-170 degrees F every 10 minutes. When removing the beer can chicken from the grill, be very careful. Use tongs, oven mitts, and/or a spatula to get it back on the baking sheet. Cover with tin foil and allow the chicken to rest for 10-15 minutes before carving. When ready to carve, carefully remove the chicken from the beer can, remove the wings and thighs, then carve out the breast meat. Serve hot.


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